Ingredients

The following ingredients have 16 Servings
  • ¼ cup vegan buttery spread (melted)
  • 1/4 cup coconut sugar
  • 1/4 cup organic cane sugar
  • 2 Tablespoons non-dairy yogurt
  • 1/4 cup water
  • ½ teaspoon white vinegar
  • ½ teaspoon vanilla extract
  • 1 cup whole spelt flour (whole wheat flour works, too)
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • 5 strawberries (finely chopped)

Instruction

  • Line two mini muffin tins with 16 paper liners. Preheat the oven to 350 degrees F.
  • Combine the melted vegan buttery spread, sugars, non-dairy yogurt, white vinegar, water, and vanilla extract in a bowl and stir well.
  • Add the spelt flour, baking powder, and salt. Stir well.
  • Gently fold in the chopped strawberries.
  • Spoon the batter into the prepared muffin tins.
  • Bake at 350 degrees F for about 15 minutes.
  • Let cool before eating.